In resurgent Santa Ana, chef Aron Habiger joined forces with chef-owner Ryan Adams (Three Seventy Common) on The North Left. Their even more ambitious restaurant now occupies The Crosby’s former location. I’m not quite sure what to make of the conjoined twin logo with three eyes and two noses. The stuffed bear above the door is also disturbing, but the staff is welcoming, and the “rustically refined” food is highly approachable. Habiger also fits some fun into the menu on dishes like Ham & Biscuits ($11).

The North Left pastry chef Ashley Guzman’s crisp-coated, buttery biscuits take pig form and arrive brushed with duck fat and finished with sea salt. A sizable wood cutting board also hosts biscuit-friendly accouterments. Silky, fat-rimmed prosciutto shavings join whipped butter topped with crispy crushed bacon, dark wildflower honey, and a dollop of spicy Dijon mustard. Some combinations work better than others, but you can’t go wrong.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.